Cooking for Daily Living
Lemon-Orange Meringue

1 1/2 c. sugar
1/2 c. (scant) corn starch
1 1/2 c. cold water
2 large egg yolks, beaten
1 Tbsp. orange juice concentrate
5 Tbsp. lemon juice
1 Tbsp. grated orange or lemon rind
1/3 cube butter or margarine

In a heavy sauce pan, cook sugar, water and cornstarch ‘til thick and clear, stirring constantly. Reduce heat, add beaten egg yolks and cook, stirring about 3 minutes. Add butter, juices and grated peel. Stir to blend.

Pour into baked pie shell and cover with meringue.

Beat 2 large or 3 small egg whites with 1/8 tsp. salt ‘til quite stiff. Fold in 1/8 c. sugar. Add a drop or two of orange or lemon extract, if desired. Pile on top of pie spreading only as necessary. Bake 25-30 minutes at 275°F turning up heat to 300°F for the last few minutes, if necessary, to brown.

Packaged mixes were unheard of in Granny’s day. She made everything from scratch. Although it wasn’t as handy, she had one thing in her favor. "Scratch” products are a little less expensive, and quoting Granny’s generation “A penny saved is a penny earned.”